Seven years since it first opened its doors, the crown jewel of Andrew Walsh’s ever-growing collection of concepts has continued proving that the acclaimed chef-owner is worth his salt and more. His latest 14-course spring menu showcases how his pioneering leap towards Nua Irish cuisine has matured. Digging deep into his Irish roots and childhood, he finds dishes like the Porridge of Grains, where simple gruel gets the refined treatment using sea urchin and Cashel Blue cheese. Highlights include the Gallagher Speciale oyster with a horseradish kick, and the Silver Hill duck with an unexpected surprise. It’s a veritable feast of the land and sea, umami and salinity, in this homage to Ireland’s pastures and oceans.